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Balsamic Roasted Vegetables

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Balsamic Roasted Vegetables

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: Under 100
Servings: 4
Calories: 71kcal


  • 4 Carrot (medium, peeled and chopped)
  • 1 Red Bell Pepper (chopped)
  • 2 cups Broccoli (cut into florets)
  • 1 cup Red Onion (chopped)
  • 2 tbsps Balsamic Vinegar
  • 2 tsps Italian Seasoning
  • Sea Salt & Black Pepper (to taste)


  • Place the vegetables in a mixing bowl and drizzle with the balsamic vinegar and Italian seasoning. Season with sea salt and black pepper to taste. Let the vegetables marinate while preheating the oven.
  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • Arrange the vegetables on the baking sheet in an even layer and roast for 25 to 30 minutes until tender, stirring halfway through.
  • Remove the vegetables from the oven and season with additional salt and pepper if needed. Transfer to a plate and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving is approximately one cup of roasted vegetables.
  • More Flavor

    Add other dried herbs and spices like garlic powder, onion powder or paprika.
  • Vegetables

    Ensure the vegetables are diced to approximately the same size for even cooking.


Serving: 4g | Calories: 71kcal | Carbohydrates: 16g | Protein: 3g | Fat: 0g | Cholesterol: 0mg | Sodium: 62mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11406IU | Vitamin C: 85mg | Calcium: 55mg | Iron: 1mg

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